FOOD PRESERVATIVES

WTITTEN BY :
Name : Shely Rizki Oktariyani
Student ID Number : PO.71.31.2.19.008

LECTURER :
Siti Nuraziza Tuzzuhro, M.Pd

DIV NUTRITION

MINISTRY OF HEALTH
PALEMBANG HEALTH POLYTECHNIC
ACADEMIC YEAR 2019/2020
 PREFACE

Praise the presence of God who has given His grace and gifts to me so that I
have successfully completed this paper.

This paper contains information about "Food Preservatives" related to our daily
lives. It is hoped that this paper can provide information and increase the
knowledge of readers about "Food Preservatives".

I admit the paper that I compiled is far from perfect. Therefore, I also hope that
readers will provide constructive input for the perfection of this paper.

Finally, I would like to thank all those who participated in the preparation of
this paper from beginning to end.

Palembang, 28 March 2020

Author

2
 TABLE OF CONTENTS

PREFACE............................................................................................ 2
TABLE OF CONTENTS ................................................................... 3

CHAPTER I
INTRODUCTION
I.1 Background of Paper...................................................................... 4
I.2 Problem Formulation...................................................................... 4
I.3 Purpose........................................................................................... 5

CHAPTER II
THEORY AND DISCUSSION
2.1 The Meaning of Preservatives............................................................ 6    
2.2 Purpose of Preservatives …………….....…..................................... 6
2.3 Types of Food Preservatives ……...…...…………………............... 7   
2.4 Food Preservation Method ............................................................. 10
2.5 Preservatives that are Permitted and Prohibited to Use ...................... 12
2.6 Positive and Negative Impacts of Preservative Use.............................. 13

CHAPER III
CLOSING
3.1 Conclusions ................................................................................ 16

REFERENCES.................................................................................... 17

3
 CHAPTER I
INTRODUCTION

I.1. Background of the Paper

Preservatives in food or beverage products have become a part of inseparable in

the food industry. Moreover, the development of demanding times food and beverage
products that are practical, durable and have a look interesting. The solution by the food
industry is to add ingredients preservatives so that the quality of the product increases
and is durable.
Food quality is determined by taste, texture, color and nutritional value. To
improve the quality of food quality, food preservation can improve the quality of food
products. As in the purpose of adding preservatives food is to extend shelf life by
preventing growth spoilage microorganisms. Many ways to get food preservatives taken
by various food industry players, but on the basis of interests economy, where food
preservatives produced are cheap so that it can reduce the operational costs of the food
industry, but not infrequently selected food preservatives are those that are harmful to
human health.
This material can inhibit or slow down the fermentation, acidification, or
decomposition process caused by microbes. However, it is not uncommon for producers
to use it in relatively durable food with the aim of extending shelf life or improving
texture. The definition of preservative varies greatly depending on the country that
makes the definition of preservative. Even so, the use of preservatives has the same
goal, which is to maintain quality and extend the shelf life of food. Preservatives are
compounds that can inhibit and stop fermentation, acidification, or other forms of
damage, or materials that can provide food protection from spoilage.
Preservatives (preservatives) are usually mixed in food in order to extend food
endurance. Most food on the market can last up to several months, even up to 1 year.
But there is one more reason why food producers mix preservatives in their products.
Actually, this is done so that the food tastes better and the color becomes more
attractive, so consumers feel attracted to buy it.

4
 I.2. Purpose
Based on the above background, several problem statements can be drawn in
this paper:
1. What is the definition of food preservative?
2. What are the purpose of food preservatives?
3. What are the types of food preservatives?
4. What methods are used when preserving food ingredients?
5. What preservatives are allowed and preservatives that are not allowed when
using food?
6. What are the positive and negative effects of food preservatives?

I.3. Writing purpose

1. The reader can know what is the meaning of food preservatives.

2. The reader can know the purpose of preserving food.

3. The reader can find out and explain the types of food preservatives.

4. The reader can find out the method used when preserving food ingredients.

5. Readers can find out which preservatives are permitted and preservatives that
are forbidden to be used.

6. Readers can find out the positive and negative effects of food preservatives.

5
 CHAPTER II
THEORY AND DISCUSSIONS

2.1. The Meaning of Preservatives

Preservatives are food additives that are usually used in instant food
ingredients. And it is used so that food does not rot quickly and has a more durable
shelf life without reducing its nutritional value or taste. Preservatives play a role in
the fermentation process, acidification, and other decomposition processes due to
microorganisms in food. Food preservation is based on the principle of killing
spoilage microorganisms or make certain conditions, so that microorganisms will not
develop. Damage to these foods can be caused by fungi, bacteria and other microbes.
Bacterial contamination is what can cause disease in the human body. Preservatives
that are ready to be mixed with food ingredients can be called Food Preservatives.
Preservative agents are needed to ensure that the food produced remains safe and
pure.

2.2. Purpose of Preservatives

The addition of preservatives in food aims as follows :

1. Extend the shelf life of food ingredients (the length of a product can be stored
without damage).

2. Maintaining the physical and chemical properties of food ingredients.

3. Prevent or slow down the rate of decomposition (autolysis) of food ingredients.

4. Prevents the growth of microbes that use food as a substrate to produce toxins in
food.

5. Prevent damage caused by environmental factors including pest attacks

6. Prevent or slow down microbial damage, done by means:

a). Prevents the entry of microorganisms (working with aseptic).

b.) Removing microorganisms, for example by the filtration process

6
 c). Inhibiting the growth and activity of microorganisms for example by the use of
low temperatures, drying, use of anaerobic conditions or the use of chemical
preservatives;

d). Killing microorganisms, for example by sterilization and radiation;

2.3. Types of Food Preservatives

1. Natural Preservatives

a. Definition of Natural Preservatives

Natural preservatives are food additives that do not use chemicals.

Examples are sugar, salt, rocks, dried fruit, kepayang seeds, gambier, turmeric
and many others.

b. Various Kinds of Natural Preservatives

1. Salt

Salt solution that is put into the tissue is believed to be able to inhibit the growth
of the activity of bacteria that cause decay so that it makes food more durable. The
process is usually called salting or salting. This preserving with salt allows a longer
shelf life compared to fresh produce that can only last for a few days or hours. For
example, fish that only last a few days, if salted, can hold for weeks. Of course this
preservation procedure requires attention because excessive salt consumption can
trigger high blood pressure.

2. Carrageenan

Keragenan is a natural gel-forming material that can be used to thicken

meatballs and wet noodles as a safe alternative to borax. Carrageenan is produced
from seaweed Euchema sp which has been cultivated in various Indonesian waters.
He explained that every 1 kilogram of meatballs needed 0.5-1.5 grams of
carrageenan to soften it. In the market 0.5-1.5 grams of Karangenan is sold at Rp.
750,000 to Rp. 900,000. Carrageenan in the industry is often used as a mixture of
cosmetics, drugs, ice cream, milk, cakes, bread and various other food products.

3. Picung Fruit

Picung trees or kluwak (in Javanese) are widely spread throughout the
archipelago. Apart from being a cooking spice, picung fruit seeds can also be used as
a natural preservative of fresh fish. The combination of 2% picung fruit seeds and

7
 2% salt from the total weight of the fish has been able to preserve fresh mackerel for
6 days without changing the quality of the fish.

4. Kepayang Seed

This plant tree has a height of up to 40 m with a trunk diameter of 2.5 m. If

you see the description above, it can be said that this plant grows widespread
throughout almost the entire archipelago. Kepayang starts to bear fruit at the
beginning of the rainy season at the age of 15 years with a total of 300 seeds on each
tree. This plant has long been used as a fish preservative. To be able to use it as a
preservative, the seeds are finely chopped and dried for 2-3 days.

5. Gambir

Gambier plants (Uncariae Romulus et Uncus) in Indonesia, their leaves and sap
are used as ingredients for betel. Plants belonging to the family Rubiaceaeini are also
often used to cure burns, headaches, diarrhea, dysentery, mouth sores, and skin
diseases and textile materials. Naturally food producers often use plants whose
leaves are square in shape with a smooth surface for food preservatives. Because, in
this leaf there is a catechin content that can preserve food from damage caused by
microorganisms and oxidation reaction degradation (the cause of stale).

6. Turmeric

Turmeric can be used as a food preservative because it functions as an

antibiotic, antioxidant, antibacterial, anti-inflammatory and anti-cancer. Wet turmeric
is the main content is 3-5% curcuminoids. Whereas in turmeric extract, the
curcuminoid content reaches 40-5-%. For the use of turmeric it is recommended that
it does not go through heating, exposure to light and wet environments. We
recommend turmeric pounded and queezed the water.

2. Artificial Preservatives

a. Definition of Artificial Preservatives

Artificial Preservatives are additives resulting from the artificial of chemicals

that are useful so that the materials around us can be more durable and that they can be
used for a long period of time.

 b. Various Kinds of Artificial Preservatives

1. Sodium Benzoate

8
 This preservative serves to prevent the growth of fungi and bacteria in food.
Usually found in fruit or seasoning in food in the form of white powder like salt but
has no odor.

2. Sodium Nitrite

This preservative serves to prevent the production of bacteria in certain types

of meat so that the meat looks red or pink and does not turn brown quickly. This
preservative takes the form of yellowish powder.

3. Potassium (Pottasium) Sorbate

This preservative serves to withstand the production of yeast and fungus in food.
Usually used in making bread, cakes, pies, cheese, mayonnaise or can also be in
drinks.

4. Sodium Sorbate

This preservative works to stop the production of bacteria, mold and fungus and
helps eliminate bad taste and odor in food. Usually used in wine, cheese and sauce.

5. Calcium Benzoate

This preservative can inhibit the growth of toxin-producing bacteria (poisons),

bacteria, spores, and non-spoilage bacteria. This compound can affect taste. Even
foods and drinks that are given benzoate can give the impression of the aroma of
phenols like the smell of liquid medicine.

6. Benzoic Acid

Used to preserve soft drinks, wine, fruit juice sauce, syrup and salted fish. This
ingredient can have a negative impact on asthmatics and those who are sensitive to
aspirin. Benzoate acid (C6H5COOH), is a preservative that is widely used and is
often used in foods that are acidic. This material is used to prevent the growth of
yeast and bacteria. Benzoate is effective at 2.5-4.0. Because the salt solubility is
greater, it is usually used in the form of Na-benzoate salt.

7. Sulfur Dioxide (SO2)

This preservative is also widely added to fruit juices, dried fruit, dried beans,
syrup and pickles. Although useful, the addition of preservatives is at risk of causing
injury to the stomach, accelerating asthma attacks, genetic mutations, cancer and
allergies.

9
8. Potassium Nitrite

Potassium Nitrite is white or yellow and has high solubility in water. This
material can inhibit the growth of bacteria in meat and fish in a short time. Often
used on meat that has been withered to maintain the red color so that it looks always
fresh. The amount of nitrite used is usually 0.1% or 1 gram / kg of preserved
material. For nitrates it is usually 0.2% or 2 grams / kg of material. If more than this
amount can cause poisoning, in addition to affecting the ability of the cells to carry
oxygen to various organs of the body, causing difficulty breathing, headaches,
anemia, kidney inflammation, and vomiting.

9. Calcium Propionate or Propionate

Seing is used to prevent mold or mold growth. This preservative is usually used
for bread and flour products. For flour the recommended dosage is 0.32% or 3.2
grams / kg of material. As for foods made from cheese, the maximum dose is 0.3%
or 3 grams / kg of material. Use that exceeds the maximum number can cause
migraines, fatigue, and difficulty sleeping.

10. Sodium Metasulfate

Same with Clasum and Sodium Propionate. Sodium is also often used in bread
and flour products. This preservative is thought to cause skin allergies if the dose is
excessive.

2.4. Food Preservation Method

A. PHYSICS
1. Cooling

Cooling is the storage of foodstuffs above the freezing temperature of the

material that is -2 to +10.0 C. Another low-temperature way of preserving is
freezing. Freezing is the storage of food in a frozen state, which is at a temperature of
12 to -24 C. Refrigeration can usually preserve food for several days or weeks
depending on the type of food, while

freezing can preserve food for several months or even up to several years .
Another difference between refrigeration and freezing is in terms of its effect on the
activity of microorganisms in food. The use of low temperatures in food preservation
cannot kill bacteria, so if frozen food for example is removed from storage and
allowed to thaw again (thawing), the growth of spoilage bacteria then goes fast again.

10
 Cooling and freezing each also has different effects on taste, texture, nutritional
value, and other properties. Some foods become damaged at too low a temperature.
Cooling protects food by slowing the growth and reproduction of microorganisms
and the action of enzymes that cause food to rot.
2. Drying

Drying is a way to remove a portion of water from a material by vaporizing most

of the water contained through the use of thermal energy. Usually, the water content
of the material is reduced to the limit so that microorganisms cannot grow anymore
in it. The advantage of drying is that the material becomes more durable and the
volume of the material becomes smaller so that it makes it easier and can save
transportation and packing space, the weight of the material also decreases, making it
easier to transport, thus it is expected to lower production costs. Many ingredients
can only be used if they have been dried, such as tobacco, coffee, tea, and seeds.
Besides its advantages, drying also has several disadvantages, because the nature of
the dried material can change its shape, its physical and chemical characteristics, and
the quality degradation of the food itself.

3. Packaging
Packaging is part of a food processing that functions to preserve food, prevent
mechanical damage and changes in water content. Sterilization of packaging
materials is usually done by administering hydrogen peroxide liquid or vapor and
UV light or gamma radiation.
  4. Warming up
The use of heat and time in the process of heating foodstuffs is very influential
on foodstuffs. Some types of food such as milk and peas and meat are very sensitive
to high temperatures because it can damage the color and taste. In general, the higher
the amount of heat given, the more microbes will die. In the pasteurization process,
heating is intended to destroy most of the spoilage microbes in the food.
5. Sweetening
Sweetening is a method of preserving food that is similar to salting. Food is
dried first and then packed with sugar. This sugar can be crystals in the form of a
table or raw sugar, or it can be a liquid with high sugar density such as honey, syrup,
or molasses. Sugar is also used in canning and freezing fruits to improve taste,
texture, and maintain natural color and shape. Foods that are often sweetened are
fruits and vegetables.

11
 3. Irradiation Techniques
Food irradiation is a food preservation technique using controlled ionization
radiation to kill insects, molds, bacteria, parasites or to maintain food freshness.
Gamma rays, x-rays, ultra violets and accelerated electrons have enough energy to
cause ionization. Food is irradiated with various purposes: inhibits budding
(sprouting, for example on potatoes), kills Trichinia parasites (pork), controls insects
and increases shelf life (vegetables and fruits), sterilizes (herbs), reduces pathogenic
bacteria (meat). Irradiation is a 'cold' process (does not involve heat) so it only causes
slight physical appearance changes and does not cause changes in the color and
texture of irradiated food. Chemical changes that may occur are flavor and tissue
softening. During the irradiation process, food products absorb radiation. Radiation
will break chemical bonds in DNA from microbial or insect contaminants.
Contaminant organisms are not able to repair damaged DNA so that growth will be
inhibited. In food irradiation, the dose of irradiation is not large enough to cause food
to become radioactive.

B. BIOLOGICAL AND MICROBIOLOGY

Biological preservation process for example by fermentation (fermentation).
Fermentation (Fermentation)
Is a process of changing carbohydrates into alcohol. The substances that work
in this process are enzymes made by yeast cells. The length of the fermentation
process depends on the material to be shared. Examples of fermentation are the
manufacture of tapai, which changes the yam to be softer and more durable, using
fungi such as Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii and
Saccharomyces cerevisiae. Examples of fermentation are the manufacture of tapai,
which changes the yam to be softer and more durable, using fungi such as
Aspergillus oryzae, Rhizopus oryzae, Amylomyces rouxii and Saccharomyces
cerevisiae.
1). Enzyme
An enzyme is a biological catalyst produced by living cells and can help
accelerate various biochemical reactions. Enzymes contained in food can come from
raw materials or microorganisms found in these foods. Foodstuffs such as meat, milk
fish, fruits and grains containing certain enzymes normally actively work in these
ingredients. Enzymes can cause changes in food. These changes can benefit this can
be developed as much as possible, but the harm must be prevented. Changes that
occur can be in the form of taste, color, shape, calories, and other properties. Some of

12
the enzymes that are important in meat processing are bromelin from pineapple and
papain from fruit sap or papaya leaves.
2). Bromalin enzyme
Obtained from pineapple (water 90%, Potassium, Calcium, Lodium, Sulfur,
Chlorine, Acid, Biotin, Vitamin B12, Vitamin E and Bromelin Enzyme). used to
squeeze meat. Its activity is influenced by fruit maturity, usage concentration, and
time of use. To get maximum results young fruits should be used. The more
pineapples used, the faster the process of working.
3). Papain Enzyme from Papaya Gum
Papaya sap, tapped from the fruit aged 2.5-3 months. Can be used for packing
meat, purifying agents in the beer industry, textile industry, leather tanning industry,
pharmaceutical industry and beauty equipment (cosmetics) and others. Papain
enzymes are commonly traded in the form of yellowish white powder, fine, and
water content of 8%. This enzyme must be stored under a temperature of 60o C. In 1
(one) papaya fruit can be done 5 times. Each lead produces + 20 grams of sap. The
sap can be taken every 4 days by scraping the fruit with a knife.

C. CHEMISTRY
Use chemicals, such as granulated sugar, table salt, nitrates, nitrites, sodium
benzoate, propionic acid, citric acid, sulfuric salt, and others. The smoking process
also includes a chemical method because chemicals in the smoke are put into
preserved food. If the amount of usage is right, preserving with chemicals in food is
very practical because it can inhibit the proliferation of microorganisms such as fungi
or molds, bacteria, and yeast.
1. Acidification
Acidification is a process of processing carried out by giving acid with the aim
to preserve it through decreasing the pH level (acidifying) food products so that it
can inhibit the growth of spoilage bacteria. Acidification of food can be done by
adding acids directly such as propionate acid, citric acid, acetic acid, benzoic acid,
etc. or adding acidic foods such as tomatoes. Examples of products produced through
pickling / khimchi acidification. Pickles are basically made from vegetables which
are added to vinegar for preserving. Microbes that can damage food cannot live on
food. Because the presence of vinegar causes the concentration to be high, osmosis
diffusion occurs so that the microbes will die.

13
2. Salting
This method uses NaCl ingredients, or what we know as table salt to preserve
food. This technique is also called salting. Kitchen salt has properties that inhibit the
development and growth of food spoilage or spoilage microorganisms. Examples
such as salted fish which is a blend of salting with drying.
Salting is a process of processing carried out by giving salt with the aim to
inhibit the growth of bacteria and enzymes, especially those that damage meat and
fish. In addition, salting causes the liquid in the fish's body to thicken and its protein
content to clot and to shrink the fish's flesh. The salting process is usually followed
by a drying process to further reduce the water content in fish meat, the salting
process is influenced by the size of the salt grains (good size 1-5 mm), the size of the
fish (the bigger the fish the more salt is needed) and purity salt (good salt is pure
salt / Nacl).
3. Sweetening
Food sweetening is by placing or placing food on a medium containing sugar
with a concentration level of 40% to reduce levels of microorganisms. If dipped at
70% concentration, it can prevent food damage. The addition of sugar is a processing
process which is carried out by giving sugar with the aim to preserve it because the
water that will thicken will eventually reduce the water content of the food. The
added sugar concentration of at least 40% dissolved solids while below that is not
enough to prevent damage due to bacteria, if the product is stored at room
temperature or normal (not at low temperatures). Examples of foods with preserving
sweetening are candied fruit.
Candied fruit is fruit that is soaked in a sugar solution for some time. The
technology of making sweets is one way of preserving food that has been applied
since time immemorial. Soaking sweets will increase the sugar content in the fruit
and reduce the water content. This situation will inhibit the growth of damaging
microbes so that the fruit will last longer. Initially, sweets are made by soaking in a
sugar solution just to preserve. There are some fruits which are only harvested in
certain seasons. During that season, the fruit will overflow and the excess will soon
rot if not consumed immediately. For this reason humans began to think to preserve
fruit by making sweets. Candied is also made with the reason to improve the taste of
fruit that was sour to sweet.

14
 2.5. Preservatives that are Permitted and Prohibited to Use
   1. Preservatives that are permitted for use :
1. Benzoic acid 14. Potassium propionate
2. Propionate acid 15. Potassium sorbate
3. Sorbet acid 16. Calcium propionate
4. Sulfur dioxide 17. Calcium sorbate
5. Ethyl p-hydroxy benzoate 19. Calcium benzoate
6. Potassium benzoate 20. Sodium benzoate
7. Potassium sulfite 21. Methyl-p-hydroxy benzoate
8. Potassium bisulfite 22. Sodium sulfite
9. Potassium nitrate 23. Sodium bisulfite,
10. Potassium nitrite 24. Natirum metabisulfite
11. Sodium nitrate 25. Nisin
12. Sodium nitrite 26. Propyl-p-hydroxy benzoate
13. Sodium propionate

2. Preservatives which are prohibited for use :

1. Boric Acid and its compounds

2. Salicylic Acid and its salts (Lithium Salicylate salt, Silver Salicylate)
3. Formalin (Formaldehyde)
4. Potassium Chlorate (KClO3)
5. Diethylpyrocarbonate
6. Dulcin
7. Brominated vegetable oil
8. Potassium Bromate

15
 2.6. Positive and Negative Impacts of Preservative Use
A. Positive Impact

 1. So that food or drinks that are given preservatives are more durable.
 2. Protect food from bacteria or fungi.
 3. Make food or drinks still look fresh.
 4. So that the smell and taste of the food or drink does not change

B. Negative Impact
If you consume too much preservative food, especially artificial preservatives,
you can experience the following conditions:
1). Changes in behavior.
A study of children found an increase in hyperactive behavior in children who
consume preserved food.

2). Respiratory disorders.

Eating too much preserved food is also known to affect breathing. For those of
you who have asthma, the consumption of unnatural preserved foods can trigger
asthma relapse. The onset of infection may also occur due to consumption of certain
preservatives.

3). Heart Disorders.

Preservatives also can weaken the function of the heart by disrupting the
surrounding tissue. In fact, some can damage blood vessels by making the arteries
harden and narrow, so the risk of heart attack increases.

4). Indigestion.
Because it is consumed, preserved food can have a direct impact on the
digestive system. One of them is complaints of diarrhea that can make a person lose
a lot of fluids.

5). Kidney disorders.

The many uses of chemicals as preservatives certainly affect the severity of
kidney work.

6). Nerve disorders.

Many reported complaints of headaches due to consuming preserved food.

16
 7). Increases the risk of cancer.
The ability of preservatives can turn into carcinogens. Certain artificial
preservatives can increase a person's risk of cancer.

There are several negative effects that are more specific to chemicals in food
when consumed in excess:
1. Potassium nitrite
Can cause poisoning if used excessively. In addition, these substances
can cause anemia, shortness of breath, headaches, and inflammation of the
kidneys.

2. Potassium Propionate
Can cause migraines and trouble sleeping if used excessively.

3. Potassium Acetate
It is also a poison when it enters the body. To obtain a sour taste, food or
drinks are generally added to this preservative. Potassium acetate can cause
kidney function damage because this substance is hard to get out by the
kidneys
.
4. Benzoate Acid
If used excessively can temporarily inhibit digestive enzymes and reduce
glycine levels. Besides these substances can also interfere with breathing,
especially in people with asthma.

5. Boric Acid and its compounds

Uses: for soldering, cleaning agents, wood preservatives, wood
antiseptics, cockroach controls. The use of little and long will occur
cumulatively in octaves, liver, fat and kidney. For the use of large amounts
causes fever, anuria, stimulates SPP, depression, apathy, cyanosis, drop in
blood pressure, kidney damage, fainting, coma and even death.

6. Formalin (Formaldehyde)
Usage: Disinfectant, antiseptic, deodorizing, tissue fixation, and
fumigant, also used in the textile and plywood industry.
Can cause abdominal pain, vomiting, vomiting, nervous system depression. In
large quantities, it can cause seizures, urinating blood, difficulty urinating,
vomiting blood, death.

17
7. Potassium Chlorate (KClO3)
  May cause strong irritation to mucous membrane.

8. Diethylpyrocarbonate
Usage: as a wine preservative, soft drink, fruit juices. May cause mucous
membrane irritation.

9. Dulcin
In mice it increases damage to the cells of adenomas liver, papillomas,
kidney cavities and bladder, causing the formation of stones. In humans there
is no data yet, but it is not suitable to be used as a sweetener.

10. Brominated vegetable oil

Usually used on soft drinks. Causing an allergic reaction, metabolism of
Br ions which slowly leads to accumulation in bone and fat adiphose cells.

11. Potassium Bromate

Usually used as a bleach and flour dike. According to the results of
research on the use of food drinks can be a health hazard because it is
carcinogenic. Can cause vomiting, nausea, diarrhea, and kidney damage.

12. Potassium Acetate

It is also a poison when it enters the body. To obtain a sour taste, food or
drinks are generally added to this preservative. Potassium acetate can cause
kidney function damage because this substance is hard to get out by the
kidneys.

13. Benzoate acid

If used excessively can temporarily inhibit digestive enzymes and reduce
glycine levels. Besides these substances can also interfere with breathing,
especially in people with asthma.

18
 CHAPTER III
CLOSING

3.1. CONCLUSIONS
Preservatives are ingredients that can prevent or inhibit fermentation,
acidification or other decomposition of food caused by microorganisms.
1. Natural preservatives are food additives that do not use chemicals.
Examples of natural preservatives are salt, sugar, carrageenan, dried fruit,
kepayang seeds, gambier, and chitosan.
2. Synthetic preservatives are additives resulting from the synthesis of
chemicals that are useful so that the materials that are around us can be more
durable or durable so that they can be used in the long term. For example
Sodium benzoate, Sodium sorbate, Potassium nitrite etc.
Preservatives are generally used to preserve perishable foods; but it often
happens that food producers use it on relatively durable ingredients, with the aim
of extending shelf life or improving texture. In the use of preservatives there are
positive and negative impacts. But they must remain in accordance with the
measurements set by the government. Because if we consume Food Preservatives
too much, we will get negative impacts.

19
 REFERENCES
1. Kathy L Gross, Randal Bolunger, Peter Thawngmung and George F Collings. Effect
of Three Different Preservative Systems on the Stability of Extruded Dog Food
Subjected to Ambienthand High Temperature Storage. American Institute of
Nutrition. 1994. 124: 2638S-2642S.
2. Sunarya, Yayan dan Agus Setiabudi. Mudah dan Aktif Belajar Kimia. Bandung: PT.
Setia Purna Invest; 2007, 195.
3. Winarno FG. Kimia Pangan dan Gizi. Jakarta: PT. Gramedia Pustaka Utama; 2004,
224-226.
4. Sugiarto, Bambang. 2010. Kimia untuk Pendidikan Sains. Surabaya: Unesa Unipress
5. Chatarina Wariyah, Sri Hartati Candra Dewi, Fakultas Agroindustri, Universitas
Mercu Buana Yogyakarta. AGRITECH, Vol. 33, No. 2, MEI 2013
6. Jurnal Ilmiah Mahasiswa Universitas Surabaya Vol.2 No.2 (2013) “ANALISIS
PENGAWET NATRIUM BENZOAT DAN PEWARNA RHODAMIN B PADA
SAUS TOMAT DARI PASAR TRADISIONAL KOTA BLITAR”
7. Yuliana Putri Susanti*, Dra. Siti Zaenab M.Kes, Drs. Poncojari Wahyono M.Kes
Prodi Pendidikan Biologi – FKIP. Universitas Muhammadiyah Malang “Analysis of
Preservatives Content in Various Grilled Spice in Market of Malang City as Biology
Learning Material”
8. https://www.klikdokter.com/info-sehat/read/3444949/sering-konsumsi-makanan-
berpengawet-ini-bahayanya.

20
21